From the Cook
From the Cook
From the Cook
From the Cook
1/5
Brown Butter Miso Chocolate Chip Cookies
By
Browndis
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Instructions
1
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Brown butter in a saucepan over medium heat until golden and nutty. Remove from heat, pour in a large mixing bowl and stir in espresso powder and milk powder. Let the butter cool for 10-15 minutes.
2
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While the butter is cooling, in a small separate bowl whisk egg, yolk, and miso until smooth and set aside.
3
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When the butter has cooled, whisk in sugars and vanilla till smooth and glossy.
4
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Add in the egg miso mixture to the batter.
5
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Whisk dry ingredients in a separate bowl.
6
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Fold dry into wet just until almost combined, a few noticeable flour streaks.
7
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Stir in chocolate just enough till combined and you don't see any more flour.
8
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Cover and chill dough 30 to 60 minutes.
9
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In a small bowl mix miso sugar topping and set aside.
10
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Preheat oven to 350°F. Line a cookie sheet with parchment paper and scoop dough into large balls. Smear a pea-sized dab of miso sugar on all over the top of the cookie dough ball.
11
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Bake at 350°F for 10–11 minutes.
12
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Cool 5 minutes on pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.
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Tips & Tricks (5)
- Brown Butter Timing is Critical 🧈Watch your butter constantly as it browns—it goes from perfect nutty aroma to burnt in seconds. Stop heating immediately when foam subsides and solids turn golden, then cool completely before mixing into dough to prevent cooking the eggs.
- Miso Paste Dissolves Better When Bloomed 🍶Mix your white miso paste with a tablespoon of warm water or vanilla extract before adding to the butter to ensure smooth incorporation and prevent lumps that can create grainy texture in the final cookie.
- Cornstarch and Milk Powder Create Optimal Texture 🥛These ingredients reduce gluten development and add tenderness—don't skip them or substitute with regular flour, as they're essential for achieving the signature tender, cake-like crumb that balances the savory miso notes.
- Espresso Powder Amplifies the Umami 🤎Bloom the espresso powder in the brown butter along with the miso to enhance chocolate depth and the subtle savory undertones without making the cookies taste like coffee.
- Chill Dough and Chocolate Separately ❄️Refrigerate dough for at least 2 hours to develop flavor complexity, and chill your chocolate chips beforehand so they hold their shape and create pockets of melted richness rather than spreading into the cookie.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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